(to serve with roast lamb)

1/4 a package of gelatine. 1/4 a teaspoonful of salt. 1/4 a cup of cold water. 1/4 a teaspoonful of paprika. 1 cup of granulated sugar. 3/4 a cup of mint leaves. 1 cup of vinegar. Green color paste.

Soften the gelatine in the cold water. Boil the sugar and vinegar five or six minutes, add the softened gelatine, the salt, paprika, mint leaves chopped fine, and color paste to tint as desired. Stir in ice and water until the mixture begins to thicken (that the mint may not settle), then turn into small moulds or wineglasses and set aside to become firm. When turned from the moulds, garnish with tips from fresh stalks of mint.